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Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods
Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Sampl...
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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4500518/ https://ncbi.nlm.nih.gov/pubmed/26176003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.2.143 |
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